Students receive around-the-world education in new program

Published in FSD Update

Mallory Szczepanski, Digital Production Editor

In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.

Foodservice employees teamed up with consumer science and language teachers to create a monthly cafeteria program where students are introduced to healthy foods and facts from around the world. The program’s goal is to introduce students to unique and ethnic foods, while also teaching where the food comes from.

“This [program] is a chance for foodservice directors to talk to students about what they like, what they don’t like and how willing they are to try new things,” says The Nutrition Group’s Michelle Marker, director of programs.

High school students have monthly taste testings of the program’s items. Any featured recipes the high school students like are added to the regular lunch menu.

To incorporate education into the program, an information table is set up in the cafeteria where students are given a handout with country facts, a map and recipes to take home.

“The students look forward to the handouts, and teachers are excited to participate in the program,” Marker says. “The students are curious and always asking what will be featured next month, even though we try to keep that a surprise.”

The program has even helped break the language barrier between foodservice staff and students and has helped connect the staff and school boards, which are made up of people who often don’t make it into the cafeterias to see the program in action. During each monthly school board meeting, foodservice directors present the Take Nutrition Global items to inform them on what the program will be featuring that month.

“Every school is different and every school has different students,” Marker says. “What works at one school doesn’t mean that it will work at another. This is a good way for our foodservice directors to test new items and weigh out what works and what doesn’t at each school.”

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources